Easy Asparagus Omelet

Recipe

Breakfast
Easy Asparagus Omelet

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3.4 out of 5 stars
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42 ratings

Recipe Data

4
Servings

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
15thin asparagus spears, tough ends trimmed
½ tsp.olive oil
12large eggs
½ tsp.salt
½ tsp.freshly ground black pepper
1 tbsp.unsalted butter
2 oz.Fontina or Gouda cheese, shaved into thin slices*

Directions

  1. Preheat broiler. Cut asparagus tips into 3-inch lengths, then cut remaining asparagus stalks on slight diagonal into 1/4-inch-thick slices. Toss asparagus tips in small bowl with oil to coat. Whisk eggs, salt and pepper in a large bowl to blend well.
  2. Melt butter in a 12-inch-diameter nonstick, ovenproof sauté pan** over medium heat, swirling pan to coat it with butter. Add asparagus slices and sauté 1 minute. Add eggs and gently stir with a silicone spatula, lifting cooked egg off bottom of skillet and stirring it into uncooked portion. Be careful not to over-stir omelet. As omelet begins to set, give one last gentle stir, then lay cheese slices and asparagus tips over omelet.
  3. Place pan under broiler and cook for about 1 minute, or until omelet is set on top and cheese melts. Using silicone spatula, loosen omelet from pan and slide it onto a platter. Cut omelet into wedges and serve.
  4. *To make it easier to shave the cheese, place it in the freezer for 30 minutes before slicing it.
  5. **Alternatively, you can use two 10-inch-diameter nonstick ovenproof sauté pans to make 2 smaller omelets.

Nutrition facts

Servings

320 Calories per serving

Amounts Per Serving

  • Total Fat: 22g
  • Cholesterol: 580mg
  • Sodium: 620mg
  • Total Carbohydrates: 4g

Daily Values

0%
Vitamin A 30%
0%
Vitamin C 10%
0%
Iron 15%
0%
Calcium 20%

Recipe Source:

Hy-Vee Seasons Spring 2012.